Old Fashioned Blueberry Muffins
2 cups flour
2/3 cup sugar
1 tab. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cups blueberries (washed)
2 eggs
1/2 cup milk
1/2 cup butter or margarine, melted
1/4 cup sliced almonds (opt.) for garnish
2 tabs. sugar for garnish
In a large mixing bowl mix flour, sugar, baking powder, salt & nutmeg. Add blueberries, stir to coat evenly. In a small bowl beat eggs with fork: beat in milk & butter, mix just until blended. Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar mixture to garnish. Bake in preheated 400 degree oven until pick inserted comes out clean aproximately 15-25 minutes. Use same recipe for 9" square coffee cake. Bake 30-35 minutes. Makes 36 miniature, 12 regular size, 3-8 jumbo or big muffins or 1 cake.
Source: Womans Day Magazine 3/6/84

Enjoy!

Sauce:
1 cup sugar
2 TBL cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 TBL butter or margarine

Grease a 9x13" baking dish. Cut bread into 1" cubes. Place 1/2 in the prepared baking dish. Cut cream cheese into 1" cubes. Place over bread. Top w/blueberries & remaining bread. In a large bowl, beat eggs. Add milk & syrup. Mix well. Pour over bread mixture. Cover & chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
Heat oven to 350°. Cover & bake 30 minutes. Uncover. Bake 25-30 minutes more or until golden brown & center is set.
Meanwhile, prepare sauce by combining sugar & cornstarch in a saucepan. Add water. Bring to a boil over medium heat. Boil 3 minutes, stirring constantly. Stir in blueberries. Reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.~~From Fare to Remember

***If you don't want to make the sauce, it's also good with just maple syrup.